Crave-Worthy Cornbread
CRAWFISH CORNBREAD
How do you jazz up traditional Southern cornbread? With crawfish tails and spicy Creole flavors, of course!
MAKES 1 (8-INCH) LOAF
6 tablespoons vegetable oil, divided
½ cup finely chopped yellow onion
½ green bell pepper, seeded and finely chopped
1 jalapeño, seeded and minced
1 cup plain yellow cornmeal
1½ teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon Creole seasoning
¼ teaspoon baking soda
2 large eggs, lightly beaten
½ cup whole milk
1 (8.5-ounce) can cream-style corn
½ pound cooked crawfish tails, drained
¾ cup shredded sharp Cheddar cheese, plus more for sprinkling
1. Preheat oven to 400°.
2. In an 8-inch cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Add onion, bell pepper, and jalapeño; cook, stirring frequently, until vegetables are tender, about 8 minutes. Remove vegetables from skillet, and wipe skillet clean.
3. Add 1 tablespoon oil to skillet, and place in oven for 10 minutes.
4. In a medium bowl, stir together cornmeal, baking powder, salt, Creole seasoning, and baking soda. Make a well in center of dry ingredients; add eggs, milk, corn, and remaining 4 tablespoons oil, stirring until just combined. Gently fold in crawfish, cheese, and vegetable mixture. Carefully remove skillet from oven; add batter. Sprinkle with additional cheese, if desired.
5. Bake until golden brown and a wooden pick inserted in center comes out clean, 35 to 40 minutes.
FARMERS’ MARKET CORN STICKS
This humble side becomes the centerpiece of the supper table when it’s
